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Created in this Craftsy Course

Designer Fondant Textures taught by Marina Sousa

Create tantalizingly touchable cakes with cake designer extraordinaire Marina Sousa in this hands-on exploration of designer fondant textures.

Other projects made as part of this class:

Cake Decorating
Zombie Head Cake
Cake Decorating
Zebra Cake
See All Class Projects »

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Here are some details about my project:
Category Cake Decorating
Occasion Wedding
Type 3 or more Tiers
Material Gum Paste, Fondant
Style Modern
ACAKEMAKER1 on craftsy.com

Do you sell this cake? No, just for fun

ACAKEMAKER1 on craftsy.com

Share a little about the materials, processes and techniques used to create this cake: I tried a bit of rouching effect on the bottom tier, shimmer on the top two tiers and stenciling the middle tier........wasn't sure if I should put a flower or not but I think the pop of colour goes well!!

ACAKEMAKER1 on craftsy.com

Stunning!

02/14/2014 Flag

Thanks

02/21/2014 Flag

A masterpiece indeed!

02/15/2014 Flag

Thanks

02/21/2014 Flag

Is there a course for the shimmer on your cake I love this look?

02/16/2014 Flag

I bought an online tutorial from Sharon Wee - here is the link http://www.sharonwee.com.au/store.html#!/~/product/category=1739767&id=26356183

02/21/2014 Flag

Elegant! Nice job!

03/28/2014 Flag

Thank you!

04/04/2014 Flag

Stunning! How do you get your fondant edges so sharp! I use ganache underneath my cake and I can get that sharp but the fondant edge is still eluding me! I'm a fan of your work!!!

03/31/2014 Flag

Hello, thanks for the kind words. It takes a little practice, your ganache needs to be super smooth as any little lump or bump will show. I also leave it out in an air conditioned room for the night to set up. I use a smoother and a piece of plastic like acetate ( I actually use old cleaned exray film too) and sort of pinch the two together. If your ganache is nice and firm you will be able to do this, also roll your fondant to about 5mm thick. Good luck!!

04/04/2014 Flag